Premium
Antinutritive Effects and Proximate Composition of Guar Meals ( Cyamopsis tetragonoloba )
Author(s) -
RAJPUT L.P.,
MURTHY K. NARASIMHA,
RAMAMANI S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05928.x
Subject(s) - cyamopsis , guar , chemistry , food science , toxicity , cultivar , meal , extraction (chemistry) , composition (language) , aqueous solution , alcohol , biochemistry , chromatography , botany , biology , organic chemistry , linguistics , philosophy
Antinutritional factors trypsin inhibitor (TI) and haemagglutinin were determined in cultivars of guar meals B‐19–155, AC‐III, FS‐277, HG‐75 and a commercial cultivar. Detoxification of the high yielding variety HG‐75 by extraction with aqueous alcohols or by heat treatment destroyed the haemagglutinin (H) to various degrees. Aqueous alcohol extracted meal was compared with aqueous alcohol treated meal for PER and toxicity to rats. The possibility of denaturation of the guar haemagglutinin rather than extraction of any other toxic factor was indicated. Thus, guar haemagglutinin was partially or wholly responsible for toxicity of guar meal.